Maple Cheesecake Bars
Instructions:
- A rich, sweet cheesecake filling, a salty bar cookie base - is there a better combination? Grind the pecans in a food processor until they are the consistency of fine cornmeal. Makes 16 bar cookies
- 6 tablespoons cool unsalted butter, cut into chunks, plus additional for greasing the pan
- 1â„2 cup packed light brown sugar
- 1 cup plus 2 tablespoons all-purpose fl our
- 2â„3 cup fi nely ground pecan pieces
- 1â„3 cup rolled oats (do not use quickcooking)
- 1â„2 teaspoon ground cinnamon
- 1â„2 teaspoon salt
- 10 ounces regular or low-fat cream cheese (do not use fat-free), softened to room temperature
- 1â„4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch square baking dish; set aside.
- Beat the brown sugar and butter in a large bowl with an electric mixer at medium speed until light, airy, and pale brown, about 3 minutes.
- Turn off the beaters. Add 1 cup fl our, pecans, oats, cinnamon, and salt; beat at low speed until a crumbly dough forms, somewhat like a cobbler topping, about 1 minute.
- Pour this mixture into the prepared pan and gently press across the bottom to create an even crust with no gaps or holes. Bake for 15 minutes, then transfer to a wire rack.
- While the crust is baking, clean and dry the bowl and beaters. Beat the cream cheese at medium speed until slightly softened. Add the maple syrup and vanilla; beat until smooth. Scrape down the sides of the bowl, then beat in the egg. Once it is fully incorporated, beat in the remaining 2 tablespoons fl our just until combined, no more than 15 or 20 seconds.
- Pour the cream cheese mixture over the hot crust and return to the oven. Bake until the top is set when jiggled and the cream cheese topping has just begun to turn beige at the edges, about 20 minutes.
- To cool and unmold: Transfer to a wire rack and cool for 15 minutes. The cheesecake topping will begin to pull away from the sides of the pan; run a knife around the interior perimeter of the pan to aid this process. Cool completely, about another 45 minutes.
- To store: Cut into 16 bars and store between sheets of wax paper in a sealed container at room temperature for up to 3 days.
- Honey Cheesecake Bars: Substitute honey for the maple syrup